Wednesday, May 19, 2010

Photo Blogging and Salmon Cakes.

Spinach omelet, sharp cheddar. I like to do an omelet Pam Anderson's way which is making one big one and dividing into portions.

I've been playing around with these lately, using 1/2 lb of fresh salmon to make 4 quarter-cup cakes (molded in the 1/4 c measure.) I made a jalapeno lime aioli for these.

Corn cakes (with fresh corn.) This picture isn't so hot (it needs a dollop of sour cream or something) but these are great. I make them with chili. My husband loves them. These are from one of Sara Moulton's books. She makes them with shrimp creole.

Thai-style stir-fried asparagus, a recipe from the people at Cooks Illustrated. Really good but lots of sugar.

Salad, poached shrimp, cucumber, mango and jicama julienne. Lime vinaigrette, cilantro. Inspired by a salad in the deli at Whole Foods. This is so good for the summer. Super cool, crunchy and refreshing.

Oysters, not home prepared. But still worthy of a picture, yes? That's an icy champagne mignonette for a sauce.

Salmon Cakes (again,) but slightly different from above. Spinach salad alongside. This time, a lemon-basil aioli, aka lemon zest and some chopped basil in jarred mayo.

Scallops with Sweet Potato Polenta. Polenta is great when sweetened up with a sweet potato puree. And it is very nice with the sweetness of the scallops. I had a dish like this in a restaurant once, thought I'd give it a go.

Toss red grapes lightly in veg oil and a pinch of salt, roast at 250 for about 3 hours, cool.

I found this idea in a restaurant too. The roasted grapes were served on top of a pizza with Taleggio cheese. They make everything sound so exotic and hard to prepare but when you think about it, it's not.